Herb Roasted Tomato Sauce

Slow-roasted in plenty of herbs and garlic, this roasted tomato sauce packs the absolute BEST flavors of summer! It's incredible with any kind of pasta and you can also freeze it.

No ratings yet

Slow-roasted in plenty of herbs and garlic, this roasted tomato sauce packs the absolute BEST flavors of summer! It's incredible with any kind of pasta and you can also freeze it.

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings quart sauce

Calories 115kcal

Ingredients

4 lbs whole roma tomatoes
1 head garlic
3 sprigs rosemary
1/4 cup extra-virgin olive oil
Kosher salt and pepper to taste
1 tablespoon granulated sugar
2-4 tablespoons tomato paste

Instructions

Preheat oven to 325F. Arrange tomatoes, garlic, and rosemary in a 9x13 baking dish. Drizzle olive oil over tomatoes and season well with salt and pepper to taste.
Roast tomatoes at 325F 60-70 minutes until tomatoes are very soft and skin is starting to split.
Divide tomatoes in half and remove the skins and cores from one half portion and discard. Finely dice tomatoes and set aside.
Place remaining whole tomatoes in blender. Remove the rosemary from sprigs, squeeze the garlic out of the skins and add both to blender along with any accumulated pan juices. Blend until smooth.
Strain blended tomatoes through a fine-mesh sieve into a medium saucepan. Add reserved diced tomatoes, sugar, and 2 tablespoons tomato paste to pan and bring to a simmer over medium heat. Allow to simmer 5-10 minutes stirring occasionally until sauce is slightly reduced. Add an additional tablespoon or two of tomato paste to thicken tomato sauce as needed.
Remove sauce from heat and season with additional salt and pepper to taste as needed. Enjoy!

Notes

Storing Instructions

Store tomato sauce in refrigerator up to 1 week. Sauce may also be frozen up to 2 months.

Nutrition